Brandy Espresso Truffles

Brandy Espresso Truffles from Order in the KitchenI made these truffles because Matt and I were going to have his office Christmas dinner at his boss’ home and what kind of guests would we be if we didn’t bring something with us?  I wanted to bring something small because his boss’ wife was making a fabulous dinner and it wasn’t a pot luck so I didn’t want to bring something too big.  Truffles seemed like a good fit because they are small, easy to travel with and super easy to make (and don’t take a lot of time!)  I had recently made these Sweet Heat Truffles and decided to just change up the flavors a bit, and decided on Brandy Espresso Truffles.  

I love these truffles because they look so fancy but really weren’t very hard at all!  So if you are looking for an easy way to impress your guests or to bring something small to a party as a symbol of gratitude, these are a great choice! Really all you need is a fridge or freezer and these basic ingredients and you are good to go!!  You can see how deliciously chocolatey they are when they first go into the cold…Brandy Espresso Truffles from Order in the KitchenSo shiny and delectable!  I loved these little guys and I’m glad I snuck a few for myself before taking them to the party because they were oh so good!  The chocolate and brandy and espresso all perfectly accompanied each other and together the formed the masterpiece that was these truffles…Brandy Espresso Truffles from Order in the Kitchen

Brandy Espresso Truffles
 
Author:
The Elements
Truffle Center:
  • ⅓ cup heavy cream
  • 2 Tablespoons Brandy
  • 1 teaspoon instant espresso
  • 6 Tablespoons unsalted butter, cut into small pieces
  • 8 ounces dark chocolate (I used 60%), chopped
Coating:
  • ⅓ cup unsweetened dark cocoa powder
  • 1½ teaspoons cinnamon
  • 1 teaspoon instant espresso
Drizzle:
  • 1 TBSP butter
  • 4 TBSP cream
  • 1 tablespoon Brandy
  • ¼ teaspoon cinnamon
  • 4 ounces dark chocolate chopped
  • pinch of cayenne
Procedure
  1. In a small saucepan over medium-low to medium heat, bring the heavy cream to a simmer, stirring frequently to prevent scorching.
  2. Add in the brandy and espresso and whisk to incorporate.
  3. Add in the butter and stir until melted and fully incorporated.
  4. Add in the chocolate and stir until melted.
  5. Pour into a bowl with a lid (I use simple tupperware from KitchenAid) and place in the fridge for 2-3 hours.
  6. Meanwhile, make the coating by combining all of the ingredients in a bowl and mix well.
  7. Remove from fridge and using either a melon baller or a tiny ice cream scoop, scoop out some chocolate and form a ball using your hands, then dredge each ball in the cocoa coating mixture.
  8. Place each coated truffle on a sheet pan lined with foil or parchment and place in the fridge while you make the drizzle.
  9. After you make the drizzle, remove the truffles from the fridge and, using a spoon, drizzle the chocolate drizzle over the truffles. This does not have to be exact and just have fun with it!
  10. Pop in the fridge for another hour or so (may not need this long but I was getting ready for the party!), remove and serve!
The Verdict
VERY good! I'm so happy I snuck a few bites of them before I packed them up to take to Matt's boss' house! They were delicious and I will most likely be making them again very soon!
 

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